Gobble, Gobble

OMG it’s Thanksgiving week y’all!

I know. I can hardly believe it either.

I can hardly believe it because we’ve been experiencing full-on Christmastime weather here in Chicago. Saturday was the annual Magnificent Mile Lights Festival, complete with 14 degree wind chills and boughs of frozen holly.

As a staunch no Christmas cheer before Thanksgiving is here supporter, I must admit this weather is throwing me for a loop. Our rapid decline in temps has me ever-so-close to decking my halls. Pair that with an especially tempting holiday collection from Target and I nearly broke my own cardinal red rule this season.

I may even have purchased a pillow from the above collection this weekend and tucked it away for later decorating. That was until this guy pulled it out of hiding.

At first he looked like the might snuggle it nicely but then I saw a little of myself in him as he thrashed it back and forth, poked a few holes in the top and began chewing it to shreds like one of his other toys.

How can you be mad at him? He’s right. It was too early. Too soon.

So I invite you to join me in slowing down on the Christmas craziness. There’s plenty of time for finding the perfect tree. Weeks and weeks until you finally pick the last piece of glitter out of your hair. Let’s not be too rushed to miss the reason we gather together this week and stuff our bellies. After all, we’ve got Pilgrims to thank!

In the spirit of Thanksgiving, I offer you the most welcomed holiday recipe you will ever bring. On a buffet full of taupes, tans and cocoas, this red gem stands out not only in color, but in taste. I invite you to share it as an appetizer before your Thanksgiving feast, or carry it through your holiday parties into the New Year.

It’s fresh. It’s sweet. It’s tangy. It’s your go-to contribution for potlucks all season long. Special shout out to my cousin Lindsey for bringing this on Christmas Day a few years ago. It’s really become the gift that keeps on giving.

Holiday Cranberry Salsa 

• 1 bag fresh cranberries
• 1 green apple
• 1 red pepper, seeded
• 1/2 med red onion
• 1/2-3/4 C sugar
• 1/3 C apple juice
• 1 jalapeno
• zest of 1 lime (plus a little juice)
• 1 bunch cilantro (1/4 C)
• Kosher salt to taste

Rough chop apples, peppers and onions. In a food processor, chop fresh cranberries. Transfer to a large mixing bowl. Add apple, peppers and onion to food processor. Chop until finely diced. Add to cranberries in bowl. Finally, chop cilantro. Add sugar, apple juice, lime zest and lime juice. Add cilantro and salt to taste.

The sugar will start to pull out the liquid in the cranberries and so be sure to give it a few hours to sit. Serve with blue corn chips as an appetizer, as a relish on turkey or over cream cheese with crackers.

I hope you have a wonderful holiday with family and friends. What a great time to be thankful for all we have been given this year.